Moghul Chicken Korma?>4.3/5 (Based on ">1708 reviews)
Often thought of as a bland dish for unadventurous diners, the Korma actually has a history as rich as its sauce. It was once a noble dish of high status that graced the banquet tables of the Moghul imperial court. While the curry houses of the UK have spun this dish into a delectably sweet coconutty curry, we’re taking it back to its sophisticated royal roots and letting the warm spices and almond flavours shine through.
Cook our delicious Moghul Chicken Korma in just Minutes
We’ve sourced and blended all of the unique flavour ingredients to make our authentic Moghul Chicken Korma. We bring these all together in a recipe kit, which consists of 3 flavour pots; a Korma Curry Paste pot, a Coconut & Garlic Puree pot and a Korma Spice Garnish pot. Simply follow our recipe, adding a few items from your fridge, to cook this delicious Moghul Chicken Korma in just 25 minutes.
How Our Recipes Kits Work
We provide flavour ingredients:
- Korma Curry Paste
- Coconut & Garlic Puree
- Korma Spice Garnish
Your shopping list for 4 servings:
- 240g Basmati rice
- 1 large onion
- 2 large chicken breast fillets
- 30g ground almonds
- 250ml single cream
- toasted flaked almonds (optional)
- 1 lemon (optional)
- 1tsp brown sugar
Our 25 minute recipe
Get the rice and the onions on
Cook the rice according to pack instructions and keep warm (see tip).
Heat a little oil in a lidded saucepan over medium heat and fry the onion for 6-8 mins, or until golden.
Cook the chicken in spices
Add the KORMA CURRY PASTE to the onion along with 1 tbsp of water and fry for 1 min.
Add the chicken pieces and the COCONUT & GARLIC PUREE and fry for 1 min.
Add 150ml water and stir it in to fully incorporate it into a sauce. Cook for around 3 mins.
Add the almonds and cream
Turn the heat down to medium-low, then mix in the ground almonds along with 1 tsp sugar.
Pour in the cream and bring it to a gentle simmer, cover it with a lid and let it cook for 2 mins.
Stir in the KORMA SPICE GARNISH, re-cover the pan with a lid and cook for 3 more mins, or until the chicken is cooked through. If the sauce gets too thick, just add 50ml more water to loosen it, and stir it through.
Serve the Korma over rice with some flaked almonds on top and a squeeze of lemon (if using).
Moghul Chicken Korma Reviews
BASED ON 426 reviews